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EP 919 QPR Italian Battle



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We have a head to head with an inexpensive Chianti Classico Riserva and a great Sardinian red that both got big marks from Antonio Galloni. How do they stack up?

Wines tasted in this episode:

2007 La Maialina Chianti Classico RiservaChianti Classico
2005 Santadi ShardanaSardinia IGT

Cheese mentioned in todays episode.

If you’d like additional help with the above item or would just like to know a little bit more, please email Justin Novello ( justin@gourmetlibrary.com)/

Links mentioned in todays episode.

Latest Comment:

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luca bercelli

89/100

line of the day’ ‘this is like a chocolate brick being shoved up your nose’

GV and his bro-in-law is a good combo, enjoyable

Tags: cheese, chianti, red, review, wine

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  • Alexandre-CF

    Great to have Justin back.
    love the food and wine shows.

    QOTD: Some times i like to eat my cheese with different types of jam. like Blue cheese with good jam.

  • Alexandre-CF

    Michelle is doing well

  • really? sorry 🙁

  • Anonymous

    rocket?

  • Anonymous

    Thanks, I will.

  • Anonymous

    Let me know how it goes, it’s actually not hard to do at all bit can easily be botched. Goes great with a hearty zin, petite syrah or Cab.

  • Anonymous

    How do you cut the cheese? 🙂

  • Oh Man, Truffle Cheese: WANT! ( hold the Chianti ).

    QOTD:
    -Manchego and Guava/Quince paste- Awesome!

    -Farm cheese and Stilton on a toasted rustic bread slice, topped with pear slices (or apple)- Off The Hook!

    -Muenster and Cheddar grilled cheese sandwich with an egg on top- Epic!

    -Chocolate and Pecorino in very small chunks- Unreal!

    -Gorgonzola over pumpernickel bread with raspberries- Heavenly!

  • Current cheese of choice is the 4 yr old aged gouda and the parrano. Nothing but sharing it with a bottle of wine.

  • Anonymous

    Two good wines today. Awesome. Can’t wait to try the Shardana. QOTD: a big hunk of parmigiano-reggiano with a big California cab. Nothing finer for my palate.

  • Anonymous

    Thanks for the suggestions Justin. Grilling sounds quite tasty, I’ll let you know how that goes.

  • Anonymous

    Glad we’re back to the normal show. But be careful, Gary, you now have either 1 or 0 guest allowances left for the whole rest of the year! (I’m going to find that episode again & hold you to it!) Also, CHANGE THE CHALK BOARD!! BTW, my favorite GL cheese is the Devon Tickler, highly recommended for anyone here who is placing an order soon!

    QOTD: I usually just eat it plain. Sorry to be boring! Though I’ll always incorporate anything into a recipe, called for or not- I’ve been enjoying the Rogue River Blue both sprinkled on salads and steaks.

  • Interesting show… what happened to the end. Abrupt.

    QOTD: Sometimes I get cheesy but I always stay conventional. Another boring answer. Sorry.

  • Thursday

    arugula

  • QOTD – Plantains (maduros) and Roquefort. Or, for that matter, any bleu cheese, so long as it’s not too hard or salty.

    Nice ending, though I can’t escape the thought that something is missing. What was it – “US, with a little bit of YOU, we’re…”

  • If you’re at Clin’t place in Carmel, you must visit (if you haven’t already) the Village Cheese Shop in Carmel Plaza. Cheese heaven! They will let you sample any cheese you’d like .. I sampled a black truffle cheese from Sardinia (heavenly)!!

  • If you’re at Clin’t place in Carmel, you must visit (if you haven’t already) the Village Cheese Shop in Carmel Plaza. Cheese heaven! They will let you sample any cheese you’d like .. I sampled a black truffle cheese from Sardinia (heavenly)!!

  • ooops.. meant to reply to Globex below. 🙂

  • i agree… a little flat.

  • Anonymous

    Both wines sound great!

    QOTD: Don’t really do anything over the top with the cheese. It’s delicious plain at the correct temperature. Love the 5-yr. Aged Gouda and you can never go wrong with Parmiggiano Reggiano. Cowgirl Creamery cheeses rock and where can you get Fresh Mozzarella for $4.99 a lb. I can go on and on. You get the message!!

  • A dumb Rhein king

    lol. No worries about the day of the week. We all know he tapes on Monday.

    QOTD: Nothing too crazy. We mostly use Parmesan for noodley dishes at home and cheddar for sandwiches and wraps. We’ll also get some tomatoes and fresh moz together for Caprese.

  • Anonymous

    At last you’ve done a Sardinian wine, about a year ago I was often asking you to. Galloni has been giving high scores to these super-value wines for a while now. The whites are pretty good too. I still think you should do a show just dedicated to Sardinia-reds and whites.

    QOTD: There’s a cheese in England called Stinking Bishop. It really does stink, but it tastes great. It’s a soft rind cheese, the rind is soaked in cider.

  • Surprised how Justin has only been on 4 episodes… Thought it was more. Love the interaction between you guys. Gotta get him on more often!

    QOTD: Off the wall uses for cheese? Don’t know if this is off the wall, but whenever I order from Pizza Hut, I always get an order of breadsticks. The sauce that normally comes with it can be watery at times. So usually, I’ll grate some parmesan and use it to thicken it up.

  • Thanks Thursday, yep Arugula (I think a term only used in North America???). Sorry I didn’t reply sooner, but I teach in a school and WLTV is blocked by the server 🙁

  • Thanks Thursday, yep Arugula (I think a term only used in North America???). Sorry I didn’t reply sooner, but I teach in a school and WLTV is blocked by the server 🙁

  • Allan

    Cheeeesess!!!, what a neat show!!!

    Justin should be on more often…. Just sayin’..

    Qotd: I only have two pairings that i use: Goat with Sauv B. & Blue Cheese with Sauternes and port. *

    I’ll do the ending for ya’: You with a little bit of me, we’re changing the cheese pairing world….

    😛

    Cheeeerssssssssse!!

  • Allan

    Happy b-day Glennie….! 😛

  • Allan

    BRING BACK CHRIS MOTT!

  • Anonymous

    Love the just-in-time-abrupt-dead-battery ending! Although I do miss the usual outro…
    QOTD: I’m not a big cheese consumer, but I love to taste them for flavor profile and pairing, so my favorite way to eat cheese is to order a large cheese board with a few friends, taste small portions of each with the wine and provided complements (honey, fig, almonds, apple, etc.) and then let my fellow diners eat the rest. When it comes to cheese, I’m guilty of being a nibbler…

  • Anonymous

    QOTD: Nothing crazy I like cheese and good bread. I also like a recipe from Bon Appetit for a brie based bread bowl dip, sauteed chopped onions and garlic, brie, cream cheese, sour cream, brown sugar, lemon, worcestershire, bread bowl.

  • Oakmon’s BF

    Gary, I trust you to use your judgment to do what?s best for the show and not feel restricted by any comment/?promise? you made earlier this year. Please don?t let me down.

    ONUMello, sorry for responding to your message yet addressing Gary. You and I are in disagreement on this point and that?s cool.

  • Oakmon’s BF

    Gary, I trust you to use your judgment to do what?s best for the show and not feel restricted by any comment/?promise? you made earlier this year. Please don?t let me down.

    ONUMello, sorry for responding to your message yet addressing Gary. You and I are in disagreement on this point and that?s cool.

  • Anonymous

    love it!

  • Anonymous

    If you like gouda, and styles of, try Marike Gouda and Beemster’s goudas, they will impress.

  • Anonymous

    Thanks for the props WineWomen!

  • Anonymous

    Thanks Allan! Great pairing Goat cheese w/S. Blanc, an amazing experience.

  • Anonymous

    Happy Birthday Justin!
    QOTD: Well I really like eating Parmesan by itself. Don’t know alot of people that do that.

  • Anonymous

    QOTD: I dont know that I get that creative with my cheese. I do love havarti though but eat it plain.

  • Anonymous

    QOTD: I love doing a Stilton with summer sausage on bruschetta paired with Boulevard Breweries Sixth Glass quadrupel.

  • Oakmon’s BF

    Without the reassuring presence of Mott, I fear all will go wrong. I fear there will be dead camera batteries, bad links, trouble with Disqus, stock market crashes, coronal mass ejections and impact events. I?m going to crawl down into my bomb shelter and wait for his return.

  • DaveAll

    wohs doog! 2???????????????

  • DaveAll

    I had to have my fix, so I went back to a previous show and watched the last 3 seconds. phew. got it.

  • Anonymous

    Good show. Really put me in the mood for cheese tonight. And love the ending. What’s that movie where it ends like that? Alien, Space Oddesey, Cloverfield? The beep is fantastic. Did you edit that in or does the camera just do that??
    Michelle is doing great!

    QOTD: I can see by the comments that I’m really a cheese novice. I just eat my cheese as it is!

  • Anonymous

    I can hear the frogs and locusts hitting the metal roof of our winery at alarming speeds. Hide your kids, hide your wife, hide your husband too cause they rapen everyone out here (if you don’t get that reference just Google it, it is worth watching regardless of how absurd it is, even got a spot on NPR)

  • Anonymous

    Don’t apologize to clowns like this guy or Dr. shithead (Eduardo or whatever the hell his name is), they don?t deserve the energy it takes to type the keystrokes.

  • Anonymous

    Bend over

  • Anonymous

    Hey Gary,

    Listened to the sirius show again last night, and i agree with the caller it’s getting better and better every week. Originally i thought i was just going to like the wine segment, but I’ve learned some really good info on the tech side which has made me more knowledge. i ordered the book rework as well. Great show keep up the good work! When you going to review the Canadian wines from the Niagara region i gave you in TO. ??? I would be stoked if they made it on to WLTV!

    Cheers for now.

  • Allan

    I WAAAAAAANNNNNNNNNTSSS SOOOOMMMMMEEEE COOOOOUUUUUUUCCCCHHHHHHH TIIIIIIMMMMMEEEEEEEEEEEEE with my physch Dr. Vaynerchuk 🙂

  • those Sardinian wines get blasted by some serious UV and does wonders for the grape skins like with high altitude malbecs. not only does it make it delish, but there are much higher levels of anti-oxidant components I believe. It’s like a health drink.

    great fun watching you guys together, and I do hope you’ll be watching old episodes together 40 years form now.

    QOTD: the other night I made a pasta e fagioli, and at the end I chopped up and tossed in small 1/4 inch cubes of a ricotta salata ( Justin, check it out! – the kind we get is a sheeps milk, and is really a deal…) instead of grating on some parmesean or provolone. As the cubes warmed up they had almost the same texture as the cannellini beans, but conveyed a creaminess that really complemented well with the fire roasted tomato.

  • Anonymous

    81 to go!!!
    Qotd – Parmigiano-Reggiano – the Undisputed KING of cheeses straight up! For a variation try it with liquid honey.

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